Mark Bittman is one of the country's best-known, most widely respected food writers. His How to Cook Everything books, with one million copies in print, are a mainstay of the modern kitchen. Bittman writes for the Opinion section of the New York Times on food policy and cooking and is a columnist for the New York Times magazine. He is regularly featured on the Today Show in How To Cook Everything Today cooking segments. For 13 years he wrote "The Minimalist" column and now a "Minimalist" cooking show is featured on the Cooking Channel. The How to Cook Everything series is highly respected: the first edition of the flagship book How to Cook Everything won both the IACP and James Beard Awards, and How to Cook Everything Vegetarian won the 2008 IACP award. He is also the author of Food Matters, Food Matters Cookbook, Fish, and Leafy Greens.
The next best thing to having Mark Bittman in the kitchen with you
Mark Bittman's highly acclaimed, bestselling book How to Cook Everything is an indispensable guide for any modern cook. WithHow to Cook Everything The Basics he reveals how truly easy it is to learn fundamental techniques and recipes. From dicing vegetables and roasting meat, to cooking building-block meals that include salads, soups, poultry, meats, fish, sides, and desserts, Bittman explains what every home cook, particularly novices, should know.
1,000 beautiful and instructive photographs throughout the book reveal key preparation details that make every dish inviting and accessible. With clear and straightforward directions, Bittman's practical tips and variation ideas, and visual cues that accompany each of the 185 recipes, cooking with How to Cook Everything The Basics is like having Bittman in the kitchen with you.
This is the essential teaching cookbook, with 1,000 photos illustrating every technique and recipe; the result is a comprehensive reference thats both visually stunning and utterly practical.
Special Basics features scattered throughout simplify broad subjects with sections like Think of Vegetables in Groups, How to Cook Any Grain, and 5 Rules for Buying and Storing Seafood.
600 demonstration photos each build on a step from the recipe to teach a core lesson, like Cracking an Egg, Using Pasta Water, Recognizing Doneness, and Crimping the Pie Shut.
Detailed notes appear in blue type near selected images. Here Mark highlights what to look for during a particular step and offers handy advice and other helpful asides.
Tips and variations let cooks hone their skills and be creative.